Welcome to Italy

with the Tuscan Gun!

Gabriele Corcos

A selection of authentic, healthy and tasty recipes

made by Gabriele Corcos for Pomì: discover true Italian cuisine

Cod Soup

Veal Meatballs with Tomato and White Wine Sauce

Spaghetti w Spicy Shrimp Sauce

Bucatini all’Amatriciana

Pork and Cabbage Involtini

Beef Stew over Polenta

www.pomi.us.com

Born in Florence, Italy, Gabriele Corcos learned

from his grandmother and mother everything he knows

about Tuscan food and traditional farmers’ cuisine.

He has an insatiable fascination with food,

a love for organic ingredients, and foremost

a determination to feed his wife and children

in the healthiest and most natural way he knows…

the Tuscan Way.

After living and working for 10 years in Los Angeles

Gabriele recently opened his first eatery “The Tuscan Gun”in Brooklyn. He has already been chosen

as a critic’s pic by NY Magazine’s dining section

and made the #10 in the Power Rank list compiled

by Grub Street.

Gabriele and his wife, actress Debi Mazar,

are the stars of the James Beard Award winning

show “Extra Virgin” that airs domestically

on the Cooking Channel and where viewers are invited

to share their passion for food in their family’s Brooklyn

home. Their book “Extra Virgin: recipes and love from

our Tuscan Kitchen” has been added in the

NYT Best Seller List in July 2015.

Gabriele Corcos

www.pomi.us.com

Welcome to Italy

with the Tuscan Gun!

Ingredients

Cod SoupServes: 4-6Prep Time: 15 minCook Time: 40 min

Gabriele Corcos

Cod is possibly the most ubiquitous fish in Italy and most of Europe. The reason behind its popularity is not primarily flavor

but rather how well and how long it is possible to preserve the fish once it’s salted. Dating back to ancient memory, salted

fish made it from the seaside into the country land, as it would not perish during transport, hence becoming, along with

cured anchovies, the only seafood ingredient available in Tuscan farms. Even if my mother and grandmother still enjoy the

ritual of soaking the salted cod in water overnight prior to cooking it, I have to admit that using fresh fish is my favorite way

of preparing this soup. This recipe lands itself to spontaneity, as you can cook in the tomato broth almost any fish you like

from Grouper to Snapper, from Mackerel to Sea bass or even Sword Fish.

½ white onion finely chopped2 small carrots finely chopped2 celery ribs finely chopped2 garlic cloves finely chopped¼ cup all purpose flour½ cup dry white wine2 cups Pomì Chopped Tomatoes 4 cups vegetable broth

1.5 lb cod filet2 tbsp olive oil 2 tbsp parsley finely chopped1 tsp hot pepper flakes4 thyme sprigs4-6 slices of country bread (recommended)2 garlic cloves whole, for rubbing (recommended)

www.pomi.us.com

Pomì Chopped Tomatoes

How To

Heat up the vegetable broth is a small skillet.

In a pot large enough to contain all ingredients heat the olive oil on a medium-high flame and sauté onions, carrots and

celery for about 5 minutes until softened but not browned.

Add garlic and pepper flakes, stir well and cook for a couple of minutes. Add the flour and stir with a wooden spoon for a

couple of minutes, then add the white wine and cook for an additional 3 to 5 minutes, until the wine is reduced by a third

and the smell of alcohol has faded. Add the tomatoes and mix well until all ingredients are blended together, bring to a

simmer then reduce the flame to a medium and let cook for about 10 minutes.

Once the base for the soup is ready, ladle in the warm broth, season to taste with salt and pepper, stir well and bring back

to a simmer.

Gently slide the cod filet into the broth and stir slowly. Cook for about 5 minutes then stir again so the meat starts breaking

down in chunks, then keep cooking for another 5 minutes.

Remove from heat, stir in the thyme sprigs, and let cool off for 5 to 10 minutes before serving.

Finish the plate with a sprinkle of chopped parsley, some freshly grated pepper and a drizzle of olive oil. A well-toasted or

broiled slice of country bread is a must for a soup like this and a nice rub of garlic on the bread is recommended as well.

Welcome to Italy

with the Tuscan Gun!

Gabriele Corcos

www.pomi.us.com

Welcome to Italy

with the Tuscan Gun!

Gabriele Corcos

Ingredients for the Meatballs For the Sauce

Veal Meatballs with Tomato

and White Wine Sauce

Serves: 4-6 as an entrée12 as an appetizerPrep Time: 15 minCook Time: 30 min

This recipe is rustic and straight forward, and its beauty lies in the fact that you can freely change the kind of meat you

would like to use. In fact, to be completely honest, as much as my family favors the leaner meat of veal, my preferred ingre-

dient is a mix of pork and veal.

Regardless of your meat preference, I do hope you enjoy the versatility of this recipe: serve it as a small appetizer with a

slice of toasted bread or make it an entrée maybe served with some cous cous or roasted potatoes… just don’t put them over

spaghetti!!!

1 lb. ground veal1 cup bread crumbs (not seasoned) + 2 tbsp.½ cup ground Parmigiano1 egg yolk1 tbsp. finely chopped parsley1 shallot finely chopped 2 tbsp. olive oilsalt and pepper to taste

1 box (26 ounce) Pomì Finely Chopped Tomatoes1 white onion2 tbsp. olive oil½ cup dry white wine1 tsp. hot pepper flakessalt and pepper to taste2 tbsp. finely chopped parsley for finishing1/3 cup freshly grated Pecorino for finishing

www.pomi.us.com

Pomì Finely Chopped Tomatoes

Welcome to Italy

with the Tuscan Gun!

Gabriele Corcos

How To

In a bowl large enough to contain all ingredients, mix together ground veal, Parmesan, egg yolk, shallot, parsley and 2 tbsp.

of breadcrumbs. Stir with a wooden spoon (or your hands) until all ingredients are evenly distributed, then roll walnut-size

meatballs and rest them on a large platter or cutting board.

Pour 1 cup of breadcrumbs in a small container like a cereal bowl and one by one coat all the meatballs and return them to

their platter.

In a large non-stick pan, on a medium-high flame, heat 2 tbsp. of olive oil, and then gently place the meatballs to sauté. Use

tongs you are comfortable with, and sear the meat on all sides, add a touch of olive oil if necessary. Once browned and

crispy, but not cooked through, remove them from the pan and rest them on a clean platter.

Without cleaning the pan, add 2 tbsp. of olive oil and on a medium-high flame sauté the white onion until golden, then add

the hot pepper flakes, stir briefly then add the white wine. Use a wooden spoon to deglaze the bottom of the pan, make sure

you scrape any bits attached to the bottom and once the wine start simmering reduce the flame a touch. Cook for about 3-5

minutes until sauce is reduced to a third, and then add the Pomi tomatoes, season to taste with salt and pepper and mix

well. Bring to a gentle simmer and cook for about 15 minutes making sure the sauce does not thicken too much. If that

happens, add a half-cup of warm water or vegetable broth if available.

Add the meatballs to the sauce, carefully stir them around making sure they all get covered with sauce, and on a low flame

cook ingredients together for another 10 to 15 minutes.

Serve them with a slice of bread in small bowls or plates, garnish with chopped parsley and a light sprinkle of pecorino.

www.pomi.us.com

Welcome to Italy

with the Tuscan Gun!

Gabriele Corcos

Ingredients

Spaghetti w Spicy

Shrimp Sauce

Serves: 4-6Prep Time: 5 minCook Time: 25-30 min

This simple recipe is a must during Italian Summers, or for that matter any time you find yourself exploring the coastline.

To be paired with a glass, or two (or more), of chilled dry white wine, a dish of spaghetti and shrimps will always put family

and friends in a good mood. If you cannot source fresh/uncooked shrimps you can probably find frozen ones at your local

grocery store. Thaw them under cold water and cook them exactly the same way you would with the fresh ones. If you were

to pair menu items with a delicious pasta like this I would suggest an appetizer of “Prosciutto e Melone” and a “Sorbetto al

Limone” for dessert.

4 garlic cloves sliced thin1 tsp hot pepper flakes3 tbsp olive oil1 lb large shrimps cleaned (21-15 count)½ cup dry white wine1 box Pomì Chopped Organic

1 lb spaghetti1 tbsp flat leaf parsley finely chopped (or basil torn by hand)salt and pepper to tasteextra virgin olive oil for finishing

www.pomi.us.com

Pomì Organic Chopped Tomatoes

Welcome to Italy

with the Tuscan Gun!

Gabriele Corcos

How To

In a large non-stick pan, heat 2 tablespoons of olive oil and sauté half of the garlic until golden. Add the shrimps, season

lightly with salt and pepper and toss around, on a high flame, for 2-3 minutes. Add the wine to the pan and cook until redu-

ced by a third, another couple of minutes. Remove from heat and set aside in a bowl to cool off.

Wipe the pan clean with a paper towel, add the remaining olive oil and garlic and sauté until lightly golden and crisp, add

the pepper flakes and then add the tomatoes. Stir well and season to taste with salt and pepper, bring to a gentle simmer

and cook for about 15 minutes stirring occasionally. Use the back of a wooden spoon to brake down some of the tomato

chunks, as it will help you achieve a more rustic texture.

Meanwhile bring a pot of salted water to a boil. As the sauce is finishing to cook, stir the pasta into the boiling water and

mix well to prevent it from sticking. Always check the pasta box for cooking time, and as a general rule always cook the

pasta 1 or 2 minutes less than indicated on the box. Since it will be mixed into the saucepan to finish, this is the best way

to make sure your spaghetti is served al dente.

Right before straining the pasta, add the shrimps to the tomato sauce, adjust salt and pepper if necessary and mix well.

Strain the pasta, add to the sauce and on a medium flame finish cooking it while evenly covering it in sauce. Serve garni-

shed with a generous pinch of chopped parsley (or basil) and a drizzle of olive oil. It goes without saying that you can

always adjust the heat with some extra pepper flakes!

www.pomi.us.com

Welcome to Italy

with the Tuscan Gun!

Gabriele Corcos

Ingredients

Bucatini all’amatriciana

Serves: 4 -6Prep Time: 10 minCook Time: 20-25 min

This dish is a staple of Roman cooking, but like many other fantastic recipes of my peninsula, this one made its way onto

every Italian’s kitchen and is now well represented almost everywhere you go. Although this is possibly one of the easiest

recipes in my book, the quality of the ingredients used can truly make an enormous difference, especially when it comes

to the right cured meat and the right tomatoes; you want to achieve a balance between the saltiness of the guanciale, the

sweetness of the tomatoes and the hotness of the pepper… it is a bit of an exercise, but it won’t take too much practice.

Always remember to cook your pasta about one minute less than indicated in the box to make sure it comes out truly “al

dente”.

1 lb. dry pasta, preferably bucatini or spaghetti4 oz. guanciale or pancetta (however guanciale should be considered mandatory!)3 cloves of Garlic1 box (26 ounce) Pomì Organic Strained Tomatoes6 leaves of basil1 handful of parsley1 teaspoon crushed red pepperolive oilsalt and pepperfreshly grated Parmigiano Reggiano or dry Pecorino for dressing

www.pomi.us.com

Pomì Organic Strained Tomatoes

Welcome to Italy

with the Tuscan Gun!

Gabriele Corcos

How To

Dice the Guanciale or slice it in thin strips.

In a non-stick pan large enough to finish your pasta when it’s ready, sauté the meat in 2 tablespoons of hot olive oil until

golden. Add the garlic chopped roughly and the crushed red pepper, sauté for a couple of minutes then add the tomatoes.

Season with salt and pepper, add the basil ripping it in pieces with your hands, lower the flame and stir well.

The sauce will have to cook uncovered for about 15 minutes to reduce at its best texture.

Bring a pot of salted water to a boil, cook the pasta for about 1 minute less than indicated on the box, drain and add to the

Amatriciana sauce. Finish on a high flame stirring and jumping the pasta to make sure that the sauce is evenly distributed.

Serve garnished with a touch of finely chopped parsley, a generous sprinkle of Parmigiano or Pecorino and a drizzle of the

best Extra Virgin Olive Oil.

www.pomi.us.com

Welcome to Italy

with the Tuscan Gun!

Gabriele Corcos

Ingredients for Involtini For the Sauce

Pork and Cabbage

Involtini

Serves: 4-6 (makes 8-10 pouches)Prep time: 30 minutesCook time: 1 hour

Unleash your inner farmer (or grandmother) with this rustic but yet elegant entrée. Make sure you enroll some help in the

kitchen, preferably kids as their little hands are perfect to fold the cabbage and twine the meat pouches… kids always have

fun with this one. As any recipe with ground meat, feel free to experiment with something other than pork… Even turkey

works well for this one because of its lightness and because the sauce adds a good kick to the final flavor. So you see, there

is a way to feel a bit less guilty and still allow yourself to indulge into this feast of flavor. My grandmother used to make this

dish during Easter, I believe because of its elegance once it is plated; I hope you’ll wow your guests with this one the next

time you throw a party! Buon Appetito.

1 head savoy cabbage1.5 lb. ground pork1 egg yolk1 egg2 shallots, chopped fine 2 tablespoons homemade breadcrumbs1/2 cup freshly grated Parmesan cheese1 handful parsley, chopped fine pinch of kosher salt and fresh black ground pepper

3 tablespoons olive oil 1/2 red onion, chopped 3 garlic cloves, chopped fine 1 box (17oz) Pomì Tomato Sauce2 tbsp. extra virgin olive oilkosher salt and pepper

www.pomi.us.com

Pomì Tomato Sauce

Welcome to Italy

with the Tuscan Gun!

Gabriele Corcos

How To

Bring a large pot of salted water to a boil. Choose the best leaves (a dozen) from your Savoy Cabbage, separate them, rinse

them well, and add them, in batches, to the boiling water for 2 minutes. Remove from the water quickly, rinse with cold

water, and gently pat dry them.

In a large bowl mix together pork, eggs, shallots, breadcrumbs, Parmesan, and parsley. Season with salt and pepper and set

aside.

Lay a leaf of cabbage on a cutting board, trim the thick end of the stem, and place in its center 2 generous tablespoon of the

meat mixture, then roll the leaf up, tucking in the sides, and tie twice with butcher’s twine. Imagine you are making mini

meat loaves, size should be about 3 inches long and 1 inch thick.

In a large non-stick pan on a medium-high flame, sauté the onion in the olive oil, then add the garlic and cook for two more

minutes.

Add the Pomi Tomato Sauce, stir well and lower the flame to a medium-low. Season the sauce with salt and pepper and

cook for about 15 minutes. Lay the involtini into the sauce, gently and evenly distributed, making sure they all have some

room around for air to circulate.

Cook partially covered for about 40 minutes, stirring gently from time to time, and flipping the meat a few times.

Serve garnished with finely chopped Parsley with a side of your choice… and some pan roasted potatoes! Buon Appetito.

www.pomi.us.com

Welcome to Italy

with the Tuscan Gun!

Gabriele Corcos

Ingredients for the Stew For the Polenta

Beef Stew over PolentaServes: 6-8Prep Time: 20 min Cook Time: 5 hrs

I have been living in the US for 15 years now, and I have to say, after a very long learning curve I have finally learned to live

my life, at least at the dining table, the same way I would if I was still at the farm where I grew up. Yes some ingredients

might be harder to source, I do not have a fireplace in my Brooklyn home and my kitchen does not grace me daily with the

stunning views of the olive orchard. However if you were to visit me last night for dinner, and closed your eyes upon

entering my house, you would have been suddenly transported to the heart of Tuscany because of the immense aroma of

this pulled meat recipe simmering in my cast iron pot on the stove. This is the power of good simple peasant food: a sense

of belonging that I can carry with me anywhere I go. Cook this recipe for your family on a Sunday night (well you will have

to cook all afternoon) or to entertain friends; even if the cooking time is long, the preparation is really minimal and the

results are guaranteed to be delicious. Buon appetito!

1 medium red onion coarsely chopped

2 carrots coarsely chopped

1 celery rib coarsely chopped

1 tsp hot pepper flakes

3 tbsp olive oil

3 bay leaves

1 box instant polenta

1 lb of kale, or chard, or spinach

rinsed and chopped medium

1 tbsp parsley finely chopped

3 lbs beef chuck cut into 1 inch cubes

1 box Pomì Strained Tomatoes

1 bottle Sangiovese wine

salt and pepper

www.pomi.us.com

Pomì Organic Strained Tomatoes

Welcome to Italy

with the Tuscan Gun!

Gabriele Corcos

How To

On a medium-high flame sauté onion, carrots and celery until softened but not golden, add the pepper flakes and stir well.

Add wine, tomatoes and bay leaves, mix well and bring to a very gentle simmer. Lower the flame and cook for about 2 hours,

stirring every 15 minutes and keeping the pot partially covered with a lid.

Season with salt and pepper, stir and cook for an additional 3 hours until the meat has almost completely fallen.

This stew can be prepared with different kinds of meat as well like Elk, Bison and Venison and Wild Boar. It is a hunter’s

extremely basic recipe and it really applies to a huge variety or game and farm raised meats as well.

Always keep track of your sauce and never let it dry too much, if that happens a small amount of water or broth is all you

need to keep it going. On the other hand, if your meat starts falling apart before the 5-hour mark, you can decide at any time

to turn off the flame and be done.

In case you want to unleash the hunter in you and decide to cook game meat as opposed to farmed, make sure to marinate

it in wine, bay leaves and peppercorns for 12-to 24hrs to soften its fiber and tone down a bit the gamey flavor.

Follow the instructions on the box to cook the polenta, and as you are stirring it into its final minute or so, mix in the greens

of your choice until they all wilt and become part of the corn meal.

Serve the polenta warm on a plate and ladle on top of it the beef stew with a generous amount of sauce. Finish with a pinch

of chopped parsley and a drizzle of olive oil.

Even if I am totally bias to Tuscan wines and Chianti in particular, at times I like to enjoy this dish with a fuller Barolo or

Amarone from our northern territories as they complement slow cooked meats like no others.

Last but not least, any leftover meat will make a superb pasta sauce the day after, I hope you get to enjoy this as much as

we do in our house.

www.pomi.us.com